Crispy Honey-Sriracha Glazed Buffalo Wings

Buffalo wings are fairly hard to pass up at a party, unless you’re a vegetarian. And if that’s the case, there’s always a platter of crispy celery and carrots with the bonus buffalo wing sauce for our veg-head friends. So everyone wins at our parties.

A memorable buffalo or chicken wing recipe is all about having a great sauce, one that will keep people licking their fingers between every touchdown hoorah. Adding a bit of heat and lively spice doesn’t hurt either and if your guests leave the party with their palates till tingling, then you know you have a winning recipe.

Our buffalo wing repertoire normally will have mild selection (for the quitters) and an amped up, spice packed wing variation for the more daring and bold friends. Both are great, but the buffalo wings that are kicked up on the scoville level are so much more fun to eat.

We have a siriracha chicken wing recipe that we developed last year and it’s been a huge hit. The sauce doesn’t have butter, so yay for less calories, but it has a ton of umami flavor from hot sauce and fish sauce. When both are combined together, it’s a deadly addicting combination.

Anything with spice or sriracha based blast is alway on our radar and there’s a new book by Randy Clemons, who is quite possibly the number one sriracha fan. Randy has a new book out, appropriately called, The Sriracha Cookbook, that is filled with beautifully photographed recipes full of this sweet/spicy/tangy hot sauce. If you love Sriracha hot sauce, or any hot sauce for that matter, you’ll have plenty of cooking fun with this book.

The Sriracha Cookbook: We were drawn to his sriracha honey buffalo wings that included plenty of sweet orange blossom honey to balance out the heat. And it contains plenty butter to make it extra rich and special. His sriracha honey wings are a great variation and alternative to our other sriracha wings because of the balance of sweet and spice. Adding the bright pop of fresh lime juice makes his recipe over the top wonderful.

The fun part about Randy’s honey-glazed sriracha buffalo wings is that you can substitute the recipes with any of your favorite hot sauces and the results will probably be equally fantastic.

Honey Sriracha Chicken Wings

Yield:Serves 6-8

Total Time:30 min

Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. To make them extra crisp, you can pre-poach (or pre-boil) them first to render off any excess fat. Visit this write up on different ways to prepare chicken wings. This recipe shows a fried technique, but you can certainly bake the wings to make them crispy.
Adapted from The Sriracha Cookbook.

Directions:

Fill a wide thick-bottomed pan with about 1 1/2" of oil. On med-high, heat to 350°F (if dip a wooden chopstick in oil, bubbles should come off of it). While oil heats, put flour in a medium bowl and toss the chicken wings in the flour to coat them. Lightly shake off excess flour.

When oil is hot, fry chicken wings in batches. (Add just enough chicken wings to create a singular layer so you don't overcrowd the pan.) Fry the chicken wings for about 5 minutes, flip them, then fry for another 5 minute or until golden and crispy.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Oh my! I am one of many people who, having heard of Sriracha just had to buy a bottle, then had no clue what to do with it. Having a craving for wings this Memorial Day weekend I was browsing the web looking for something simple yet different. Not ten minutes after I found this I was making it, though with a slight scandalous substitution (I have a violent milk allergy, so butter was not an option). I can now say – having carefully washed the stinging sauce off my face – that this is my new go-to recipe when I want wings! A luscious balance of heat, sweet and citrusy savor – Bravo!

I tried both this sauce and the other sriracha chicken wing recipe on your site, and that one wins, hands down. I found this one far too oily and thin in comparison. Thanks so much for that recipe – we love it (and other recipes of yours)!

Just tried to subscribe to your whole enchilada and went to the dreaded page that says, “server can’t be found” I was able to subscribe to the food only link. So just thought you’d like to know. Yummy chicken recipe!!

Oh my goodness, these look incredible… and spicy! Just my kind of thing, and my husband’s, too. He would go nuts for these little guys. Thanks for sharing your beautiful photography and this wonderful recipe! I’ll have to try it sometime.

As a native Buffalonian I love anything spicy that resembles a buffalo wing. Bring on the heat, I’m no quitter! This recipe looks delicious. I might have to give it a try, instead of my usual homemade buffalo sauce, next time.

We tend to see orange blossom honey a lot down here since there are all of the orange orchards. The bee keepers are setting up their hives in the orchards and it gives the honey a particular accent. We’ll see it even in the regular grocery stores. Feel free to use whichever honey you like or can find. It won’t make much difference in the end.

Do you think these would still taste as good if I baked them like you did in your sriracha chicken wings recipe? It seems like with the butter added in the sauce, baking them might be a good way to cut some calories. Although, if I’m having chicken wings for dinner I probably shouldn’t be worrying about calories.

You can absolutely bake these! Toss the wings with three tablespoons of oil. Place them on a foil-lined baking sheet and bake them in a 450°F oven for 25-30 minutes. Toss with the sauce, garnish and serve! Enjoy!

Darn it! You’ve done it again. I just finished my last bite of dinner and your stunning photos have me craving wings now. LOL The color of that pan of wings is what did me in. It’s going to be very very cold this weekend, so I’m thinking a batch of these will be the perfect antidote to shivering all weekend. 🙂

I think we’ll be making these for dinner tonight, they look awesome! I did however notice that your pounds to kilograms conversion for the chicken is incorrect. 4 pounds is less than 2 kilograms (2000g) certainly not seven!

Right, I just had buffalo wings at TGI Fridays and your pics and recipe puts their wings to total shame. Homemade is always better eh?! It was this very Sriracha sauce post that originally brought me to your blog! Great post and pics as usual!

As someone who attend college in Syracuse NY (about 800 years ago), not far from the birthplace of Buffalo wings, I know a thing or two about them, and am always on the lookout for a great new twist on these babies. As good as the honey-sriracha sounds, I’m thinking your recipe with the fish sauce-sriracha combo would be killer. I’ll be testing both soon! – S

I will definitely be checking out that sriracha cookbook. We go through bottles of the fiery sauce pretty regularly. I can’t think of a better way to enjoy the Superbowl than with a plate of these wings nearby.